Saturday, April 25, 2015



Oreo cupcakes
"If you are an Oreo lover this recipe is for you.
Oreo is used in the cupcakes recipe, the frosting and for the topping.
It's an Oreo dream come true!"


Makes 12
Preparation time: 25 minutes
Cooking time: 20 minutes

2 free-range eggs
120 g unsalted butter
120 g grated milk chocolate
150 g granulated sugar
80 g chocolate sauce
250 g all-purpose flour
2 1/2 teaspoon Baking Powder
1 teaspoon pure vanilla extract
8 Oreo cookies, finely crumbled
6 Oreo cookies for the decoration

Frosting:
2 cups French buttercream (get recipe here)
8 Oreo cookies, roughly crumbles

1- Preheat the oven to 180◦ C. Line each cupcake hole with a cupcake paper.

2- Place a large pot filled with water on the stove, and bring it to a boil. Place a heatproof bowl on top, add the butter, grated chocolate, half the sugar and the crumbled Oreo cookies and whisk well until it bonds. Set aside from heat to cool a bit.

3- Meanwhile, in an electrical mixer, beat the egg, vanilla and the rest of the sugar until it foams. Add the chocolate- Oreo mix. Blend on medium speed. Gradually, add the flour and baking powder. Scrape the edges occasionally until the batter is well combined.

4-Spoon the Oreo cupcakes batter into the cupcakes holes. Fill the 2/3 of each, bake for 20 minutes or until a toothpick comes out clean when inserted in the  middle.

5- Mix the French buttercream with the roughly crumbled Oreo. Use a spoon to top each cupcake. Drizzle some chocolate sauce (for this I have used the Hershey's® chocolate sauce).

6- Dip a knife in water, and use it to half each Oreo cookie to place on the top. The wet knife will help the cookie half without breaking and you will get a perfect finish.

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sponge cake
Génoise Cake or Sponge cake.
This recipe is wonderful for cake decorating, it's luscious and fairly
firm to allow you to shape any design you want.


Makes 1
Preparation time: 15 minutes
Cooking Time: 25 minutes

4 free-range eggs
1/2 cup white granulated suagr
1 cup all-purpose flour 
3/4 teaspoon Baking Powder



Sponge cake preparation
Using  large pot, bring water to a boil, top with a heatproof bowl but make
 sure the bottom doesn't touch the water.
When the the bowl is warm, add the eggs and vanilla.

Pour the white granulated sugar

Mix well using a whisk until the batter heats through ( lightly transparent and runny)

Transfer the mixture to an electrical mixer, and beat on medium speed until it cools.

Gradually pour the flour and baking powder while beating on low speed.
Once all the dry ingredients has been added,
increase the speed to high until well combined. Use a rubber spatula
to scrape the edges and give the Génoise batter a final blend.

Sponge cake Recipe
Spoon the Génoise batter into an 8 inches round cake, lined with parchment paper.
Bake on 170◦ C for 25 minutes or until a toothpick comes out clean when inserted in the center.
You can add food colorant to the batter and create as many colors as you like.
In this picture I am preparing for a Frozen birthday cake and I have prepared
a shade of blue.





Wednesday, April 22, 2015

Delicious Chocolate cupcakes

"Maltesers, hershey's buttercream and a fat-free cupcake is a perfect combination for eating without feeling too guilty ;). Now if you want to stick with the fat-free part just hold the frosting and serve the cupcakes plain"

Makes 12
Preparation time: 15 minutes
Cooking time: 20 minutes

3 free-range eggs
1 cup white granulated sugar
1 teaspoon pure vanilla extract
3/4 cup liquid milk
1 1/3 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon Baking powder

1/4 cup of Herhshey's® chocolate sauce
12 Maltesers® balls
Few drops of chocolate sauce to garnish

1-Foam eggs and sugar. Add the milk and beat for 2 minutes on high speed. Then add the vanilla extract and combine well. Meanwhile, in a side bowl, mix the flour, cocoa and baking powder. Add them little by little to the batter while mixing on low speed. Scrape the edges of the bowl repeatedly and keep mixing until well combined.

2-Fill the 2/3 of each muffin hole, and bakes for 25 minutes or when a clean toothpick inserted in the center comes out clean. Transfer onto a wire rack and allow to cool for one hour before frosting or else the buttercream will melt from the heat.

3-On the side, blend 1 1/2 cup of  French buttercream (get the recipe here) and 1/4 cup of Hershey's®  chocolate sauce either by hand using a whisk or using the electrical mixer fitted with the paddle attachment. 

4- Fill a piping bag, frost the center of the cupcake, drizzle few drops of Hershey's® chocolate sauce and top with one ball of Maltesers®.

I hope you enjoyed our recipe today, for more please join our blog, youtube channelFacebook and Pinterest

Tuesday, April 21, 2015

Oat Chocolate Cup Cakes

frosted cupcakes
Whether you decide to frost them, decorate them or leave them plain these oat cupcakes are worth a try. 

Makes 8
2 free range eggs
2/3 cup ( 150g/ 5 1/3 oz) white granulate sugar
1 teaspoon pure vanilla extract
1/2 cup ( 120 ml/ 4 fl oz) Canola oil
1 cup ( 120g/ 4 1/3 oz) all-purpose flour
1/4 cup whole grain oat
1/3 cup (35 g/ 1 1/3 oz) unsweetened cocoa powder
1 teaspoon Baking Powder

Preparation

Preheat the oven to 180C. Line a standard muffin tin with 8 cupcake baking sheets. Leave your eggs at room temperature 30 minutes before proceeding with this recipe.

Beat the eggs with an electrical mixer, add the sugar and let them foam.  Add the vanilla and oil and blend until well combined. 

In a side bowl, mix the dry ingredients (flour-cocoa- baking powder) and add them gradually to the mixture mixing on low speed.

When the cupcake batter is perfectly combined, stir in the oat. Fill the 2/3 of each muffin hole. Bake for 20 minutes or until a toothpick comes out clean when inserted in the center. 

Frosting

1/2 cup of or French Buttercream ( get the recipe here)
1/8 cup sifted cocoa powder

Mix well, fill a piping bag and decorate the oat cupcakes.

Optional

Using a sugar fondant paste you can make small flowers as shown in the picture above.

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french butter cream
You can use this cream to frost or fill cakes, cupcakes, pies and more. It'f fluffy and light and it's definitely healthier than the regular butter cream since the load is distributed between egg whites and butter.


Makes 5 cups
Preparation Time: 1 hour
Cooking Time: 20 minutes

2 1/8 cups (510g/ 18 oz) butter
1/2 cup (125g/ 4 1/2 oz) Crisco ®, All-vegetable shortening
3 egg whites
1/4 cup (55g/ 2 oz) extra fine white sugar
1 teaspoon pure vanilla extract

Sugar syrup
1 1/2 cups (330g/ 11 2/3 oz) super fine white sugar
1/4 cup and 1 tablespoon (75 ml/ 2 1/2 fl oz)


Preparation
1- In a medium pan, pour the sugar and water. Do not mix to prevent crystallization. Bring to a boil until the sugar reaches 110 C.
Sugar syrup boiling

2- Meanwhile, start beating egg whites in the medium bowl of an electrical mixer on medium speed. When bubbles start forming, increase the speed to fast and keep beating until the eggs double in volume. then add the vanilla and sugar in a stream, do not dump in the middle or this will make you lose the air condensed inside of the whites.
Pour the sugar syrup little by little, beating on medium-high speed until the batter is stiff and glossy.
The glossy and stiff egg whites mixture
3- Allow the egg whites mixture to cool for 1 hour, then start adding the shortening and butter beating on medium speed until all is well combined and the cream is ready to be used.


Adding the shortening

Adding the butter
This cream is super delicious and light. I personally prefer the French butter cream for one simple reason: the egg whites give it more volume and fluffiness and there is definitely less quantity of butter.

Friday, April 17, 2015

Gluten free custard coffee
"If custard is traditionally known as the combination between milk and eggs then we have broken the custom by creating a delicious dairy-free recipe. The Nescafé flavor makes it so refreshing and revitalizing that you will be ready to skip that hot cup of coffee and have your friends over a glass of custard."



500 ml water
3 tablespoons Nescafé Gold
1 cup (200g) granulated sugar
½ cup (50g) Maizena or cornstarch
1 teaspoon vanilla extract
5 egg yolks

Preparation

1-Heat the water in a medium saucepan, add the Nescafé gold and allow it to boil on medium heat, for about 5 minutes.
2-Meanwhile, separate egg whites from egg yolks. Reserve the whites in an airtight container and store in the refrigerator for up to 4 days.
3-the dry items in a deep bowl using a hand whisker. Add the yolks and whisk until all lumps are beaten.
4-Pour egg yolk mixture over the heated Nescafé, whisk constantly, over low heat, until custard thickens and coats the back of a metal spoon.
5-Transfer the custard to a shallow tray and spread them to accelerate the cooling procedure.
6- Spoon the custard in small bowls, flip on a serving dish, and cover with coffee grains.

Notes
*The egg whites can be stored in an airtight container and refrigerated for up to 3 days.
*Stirring the custard constantly while being cooked is a very important procedure since the mixture thickens quickly and risk sticking onto the bottom of the saucepan.

For more custard recipes visit my cooking channel: Cook N' Bake


Blackberry Banana Custard Pie

Gluten-free, dairy-free custard pie
"This gluten-free, dairy-free pie will let you forget you're on a strict diet and allow you to enjoy the sweet flavor of desserts"

Serves 15
Preparation Time: 40 minutes
Cooking Time: 20 minutes

Pie:
1 1/4 cup gluten-free flour mix
75 g all- vegetable shortening
1 egg yolk
3 tablespoons confectioner's sugar

Banana Custard Cream:
2 eggs
1 cup soya milk
1/4 cup white granulated sugar
1 mashed banana


Preparation

In a large bowl, rub the flour with the shortening until it's covered and crumbly. Add the egg yolk and sugar and keep mixing by hand until well combine. Kneed the dough for 5 mns on a floured base. Wrap and refrigerate for 10 minutes.

Meanwhile, heat the milk on medium heat in a large pan until it boils. In a small bowl, mix the eggs, sugar and mashed banana. For more on how to make the custard cream watch this video; the procedures are basically the same.
when the milk boils, add the egg mixture, whisk thoroughly until the cream thickens and darkens. Transfer to a shallow dish to cool.

Roll the dough, place it in a 30 cm greased and floured tart tin, poke it, and bake it for 20 minutes on 180◦C (350◦ F). When cooked through, Spoon the custard cream on top and bake for an additional 10 minutes.

Allow the pie to cool, spread with blackberry jam and serve.

This pie can be stored in the fridge for 3 days.

Gluten-free, dairy-free banana custard pie

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Master's Degree in Social Sciences, Writer of Parenting Articles and Creator of Recipes and Crafts.
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